Directions Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy. Shape into 1-1/2-in.-thick logs. Cut crosswise into 1/4-in. Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. For topping, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over cookies.
These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum! This recipe goes way back; I grew up loving these bars. I entered this in the Jefferson County Fair on August 28, 2010.
Cool completely on pans on wire racks. Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. Cook and stir until apricots are tender, about 10 minutes. Drain; cool to room temperature. Pulse 1/4 cup sugar, cinnamon and apricots in a blender or food processor until smooth.
Use your apricot jam, dried apricots, or fresh apricots in top-rated recipes for apricot crumble bars, hamantaschen, apricot thumbprints, apricot cheesecake bars, and more. These always look so pretty on the cookie plates I give for Christmas. The yummiest apricot-coconut squares you've ever tasted!